Seafood recipes on the following pages exemplify many of this year's trends, incorporating seasonality, quality ingredients and casual-dining inspirations with global flavors. You'll find appetizer and small plate ideas, such as the Lobster, Beet and Burrata Salad from executive chef Mike Selvera of Bar Crudo in San Francisco, and the simple but stylish update of a classic — Wild Alaska Crab Deviled Eggs fom Chef John Ash in Santa Rosa, CA. Robust entrees include Grilled Pancetta-Wrapped ...

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